Broiled Sirloin Steak

Have the steak cut thick and trim off the tough end. Broil carefully on a buttered gridiron, dot with butter, and serve.

Beefsteak With French-Fried Onions

Slice the onions thin, season with salt and pepper, and dredge thoroughly with flour. Put into a frying-basket and plunge into deep fat. Fry brown and crisp, drain, and serve with broiled steak.

Steak Bordelaise

Select a thick steak and broil carefully on a buttered gridiron. Chop a peeled clove of garlic very fine, or grate it. It cannot be too fine. Mix with three times the quantity of parsley finely minced and made to a smooth paste with melted butter. Spread over the steak and put in the oven for two minutes before serving.

Beefsteak With Oyster Blanquette

Heat one quart of oysters with their own liquor, skim, and cook until the edges of the oysters curl. Thicken with flour cooked in butter, pour over a broiled steak, and serve very hot.

Beefsteak With Fried Bananas

Broil the steak and put on the serving-platter. Dot with butter, sprinkle with minced parsley, and surround with bananas cut into quarters lengthwise and fried in butter. The bananas may be baked in the oven, basting with butter and sugar.

Fried Hamburg Steak

Season chopped raw beef with grated onion, salt, minced sweet pepper and minced parsley. Mix with raw egg to bind and shape into flat cakes. Roll in crumbs, saute in butter or drippings, and serve with Tomato Sauce.

Spanish Steak

Chop two large onions fine and fry brown in butter. Fry a flank steak in the same fat, seasoning with pepper only. Take up, put into a buttered baking-pan or casserole, sprinkle with salt, spread with onion, pour over a can of tomatoes, and add a green pepper seeded and shredded. Cover tightly and cook slowly for an hour or more. Thicken the remaining liquid with browned flour to make a gravy.

Stewed Steak With Oysters

Have two pounds of rump steak cut into small squares. Fry brown in butter, take up the meat, and cook a tablespoonful of flour in the fat remaining in the pan. Add a cupful of water or stock and the liquor drained from one pint of oysters. Cook until smooth and thick, stirring constantly, and put the steak into the sauce. Cover and cook until the steak is tender, then add a pint of oysters and cook until the edges curl. Take from the fire, add a tablespoonful of lemon-juice, and serve.

Braised Flank Steak

Pound a large flank steak flat. Make a dressing of seasoned crumbs and chopped salt pork or suet, moistening with melted butter or beaten egg. Spread on the steak, roll up, and tie in shape. Cut fine a carrot, a turnip, an onion, and a small bunch of parsley. Spread the roll of meat thickly with butter, season with pepper and salt and pour over and cook slowly in a very hot oven. Rub the vegetables through a sieve, skim off the fat, and make gravy, adding more stock or water if required.